Creamy Jumbo Prawn Rasta Pasta

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Deseed your peppers (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Add the pepper strips to a baking paper-lined baking tray with a spray of vegetable oil and put the tray in the oven for 15 min or until softened and starting to char – this is your roasted pepper

Drain then add your jumbo prawns and half your jerk paste (you'll use the rest later!) to a bowl and give everything a good mix up – these are your jerk coated prawns

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the jerk coated prawns and cook for 7-8 min or until the prawns are cooked through, then transfer to a plate and reserve the pan

Peel and finely chop (or grate) your garlic

Add your pasta to a pot of boiled water and bring to the boil over a high heat

Cook the linguine for 7-9 min or until cooked with a slight bite

Once done, drain the linguine, reserving a cup of the starchy pasta water

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add your ground smoked paprika, scotch bonnet paste (can't handle the heat? Go easy!), the chopped garlic, remaining jerk paste and your all purpose seasoning

Cook for 1-2 min or until fragrant

Once fragrant, add your clotted cream with 100ml [150ml] [200ml] boiled water and your thyme (chuck it in, stalks and all!)

Cook for 3-4 min or until starting to thicken

Once thickened, discard the thyme

Add your roasted peppers, cooked prawns, your grated Italian hard cheese and drained pasta to the pan with a splash of the starchy pasta water

Give everything a good mix up and cook for 2-3 min or until everything is heated through – this is your creamy jumbo prawn rasta pasta

Trim, then slice your spring onion[s]